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Method for making lead-free spicy preserved egg

A production method, lead-free five-spice technology, applied in the direction of food science, etc., can solve the problems of complex operation process, long production cycle, affecting intellectual development, etc.

Inactive Publication Date: 2017-05-31
易奎林
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Preserved eggs are a popular food, but there are certain problems in the preserved eggs produced by existing methods, such as complicated operation process and long production cycle, etc., especially in the traditional medicine layer for preparing preserved eggs. A certain amount of lead, long-term consumption of this preserved egg will leave a certain amount of lead in the human body, which will affect people's health, especially for children who are in the growth and development period. Long-term use of this preserved egg will affect their intellectual development
In addition, with the improvement of people's quality of life, it is difficult for ordinary preserved eggs to meet the market demand.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0021] The preparation method of the lead-free spiced preserved egg in the present embodiment comprises the following steps:

[0022] Step 1. In terms of parts by mass, take 0.825 parts of five spices, 0.2 parts of ginger, 0.1 part of tea leaves, 0.2 parts of pepper, 1.5 parts of food-grade soda ash and 13 parts of water and boil them together for 3 hours to form an initial feed liquid;

[0023] Step 2: In terms of parts by mass, take 4 parts of quicklime and add it to the boiled initial feed liquid, add 1.25 parts of salt when it cools to 75°C, stir and mix evenly to form an intermediate feed liquid;

[0024] Step 3, remove the slag in the intermediate feed liquid to form the final feed liquid, and place the final feed liquid to cool completely;

[0025] Step 4. Select 100 parts of fresh and qualified poultry eggs, wash and dry them, put them into the final feed liquid and evenly cover them with the final feed liquid;

[0026] Step 5. Put the poultry eggs covered with the fi...

Embodiment 2

[0031] The preparation method of the lead-free spiced preserved egg in the present embodiment comprises the following steps:

[0032] Step 1. In terms of parts by mass, take 0.95 parts of five spices, 0.35 parts of ginger, 0.2 parts of tea leaves, 0.27 parts of pepper, 2 parts of food-grade soda ash and 14.5 parts of water and boil them together for 4 hours to form an initial feed liquid;

[0033] Step 2: In terms of parts by mass, take 4.7 parts of quicklime and add it to the boiled initial feed liquid, add 1.65 parts of salt when it cools to 80°C, stir and mix evenly to form an intermediate feed liquid;

[0034] Step 3, remove the slag in the intermediate feed liquid to form the final feed liquid, and place the final feed liquid to cool completely;

[0035] Step 4, select 125 parts of fresh and qualified poultry eggs, wash and dry them, put them into the final feed liquid and evenly cover them with the final feed liquid;

[0036] Step 5. Put the poultry eggs covered with th...

Embodiment 3

[0041] The preparation method of the lead-free spiced preserved egg in the present embodiment comprises the following steps:

[0042] Step 1. In terms of parts by mass, take 1.05 parts of five spices, 0.5 parts of ginger, 0.3 parts of tea leaves, 0.35 parts of pepper, 2.5 parts of food-grade soda ash and 16 parts of water and boil them together for 5 hours to form an initial feed liquid;

[0043] Step 2: In terms of parts by mass, take 5.5 parts of quicklime and add it to the boiled initial feed liquid, add 2 parts of salt when it cools to 85°C, stir and mix evenly to form an intermediate feed liquid;

[0044] Step 3, after pulling out the material slag in the intermediate feed liquid, form the final feed liquid, and place the final feed liquid to cool completely;

[0045] Step 4, select 150 parts of fresh and qualified poultry eggs, wash and dry them, put them into the final feed liquid and evenly cover them with the final feed liquid;

[0046] Step 5. Put the poultry eggs c...

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PUM

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Abstract

The invention relates to a method for making a lead-free spicy preserved egg. The method comprises the following steps: adding five spices, gingers, tealeaves, chilies and food-grade soda into water for decoction to obtain initial feed liquid, adding quicklime and a salt into the initial feed liquid, performing mixing and stirring to form intermediate feed liquid, fishing and cooling residues to form final feed liquid, covering a cleaned and air-dried poultry egg with the final feed liquid, rolling the poultry egg in rice bran to uniformly cover the poultry egg with the rice bran, sealing the poultry egg in a container for a period of time, taking out the poultry egg, and air-drying and standing the taken out poultry egg for 15 to 20 days for eating or selling. According to the method, no lead-containing raw material such as yellow lead powder is added in a preserved egg making process, and the made preserved egg does not contain any substance harmful to a human body such as lead; the five spices of cinnamon, star anise, wild pepper, fennel and clove are added into the making initial feed liquid, so that the made preserved egg is flavored by the five spices, the flavor of the preserved egg is enriched, and the market requirement is further met; moreover, the making process is simple, and the popularization cost is low.

Description

[0001] Technical field: [0002] The invention relates to the technical field of food production, in particular to a method for making lead-free five-spice preserved eggs. [0003] Background technique: [0004] Preserved egg is a traditional native flavor food with a long history in our country. It is a typical processed egg product, which has a special flavor and can stimulate appetite. Preserved eggs are a popular food, but there are certain problems in the preserved eggs produced by existing methods, such as complicated operation process and long production cycle, etc., especially in the traditional medicine layer for preparing preserved eggs. There is a certain amount of lead, and long-term consumption of this preserved egg will leave a certain amount of lead in the human body, which will affect people's health, especially for children in the growth and development period. Long-term use of this preserved egg will affect their intellectual development. In addition, with th...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L15/00
Inventor 易奎林
Owner 易奎林